What if raw shrimp are left at 70 degrees for 24 hours?

Leaving raw shrimp at 70 degrees Fahrenheit for 24 hours is extremely dangerous and should never be done.

Here's why:

* Rapid Bacteria Growth: The "danger zone" for bacterial growth is between 40°F and 140°F. At 70°F, bacteria multiply rapidly, leading to spoilage and the production of harmful toxins.

* Foodborne Illness Risk: Consuming spoiled shrimp can cause severe food poisoning, leading to symptoms like vomiting, diarrhea, fever, and abdominal cramps. These illnesses can be life-threatening, especially for vulnerable individuals.

* Spoilage Signs: While you might not see visible signs of spoilage like mold, the bacteria are still present and can make you sick.

Always store raw shrimp in the refrigerator at 40°F or below.

Here are some safe handling tips for raw shrimp:

* Refrigerate immediately: Keep shrimp on ice or in the refrigerator at 40°F or below until you're ready to cook them.

* Cook thoroughly: Shrimp should be cooked to an internal temperature of 145°F.

* Don't refreeze: Once thawed, do not refreeze raw shrimp.

Remember, food safety is paramount. Always prioritize safe handling practices to prevent foodborne illnesses.